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Mutton Snapper with Italian Flavors

Yield 8 servings


  • 2 (3-pound) whole mutton snapper, dressed
  • 1 cup fresh lemon juice
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh oregano
  • 1/4 cup minced onion
  • 1/4 cup olive oil
  • 4 large garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • Garnishes: Italian parsley, oregano, lemon wedges

How to Make It

  1. Make 2 (1/2-inch-deep) diagonal cuts on each side of fish. Arrange fish in a large shallow dish.

  2. Combine lemon juice and remaining ingredients. Set aside half of mixture to serve as a sauce with fish.

  3. Brush inside of each fish with 1 tablespoon of lemon mixture. Pour remaining mixture over fish. Cover and chill 30 minutes, turning fish once.

  4. Remove fish from marinade, reserving marinade; place fish in 2 lightly greased grill baskets.

  5. Grill, covered with grill lid, over high heat (400° to 500°) 15 to 17 minutes on each side or until fish flakes with a fork, basting often with reserved marinade. On serving platter, tuck parsley and oregano around fish and surround with lemon wedges, if desired. Serve immediately with reserved sauce.